Red Cabbage Kraut with Cumin and Caraway Seeds

Recipe Description:

So far, this is my very favorite flavor of sauerkraut!
This recipe is based on a kraut we were purchasing regularly and spending way too much money on, so I decided to figure out how to make it myself. My favorite ways to use this kraut is with hot dogs, on fried eggs, stuffed into half an avocado, and as a salad dressing.

Prep Time: 20 Minutes

Cook Time: 72 Hours

Servings: 2 quarts

Difficulty: Easy

Recipe Ingredients:

Recipe Instructions:

Cut the core out of the cabbage and cut it in to chunks that will fit in your food processor, if using one
Shred the cabbage in a food processor with the slicing disc (or you can chop it with a knife)
Put it in a deep bowl with the cumin, caraway, and salt
Pound it for 10 minutes with a kraut pounder, meat tenderizer, or large pestle (or just by squeeze it with your hands)
This will pull some water from the cabbage to make a brine
Place the cabbage mixture and brine into quart jars leaving at least an inch of space at the top
If you don’t have enough brine to cover all the cabbage, add filtered water to the jar until it’s covered
Place the lid on the jar and leave it on the counter to ferment
Check it after 3 days and see how it tastes, if it’s to your liking put it in the fridge, if not, close it back up and check again in a couple of days
Make sure you check the jars every couple of days and release some of the gases that build up. If you forget about it long enough your jar will explode. Then you’ll never make that mistake again!
Store the finished sauerkraut in the fridge

Author: BodyWisdomNutrition

My name is Jennifer Scribner and I'm a Nutritional Therapist, Certified GAPS™ Practitioner, and the founder of Body Wisdom Nutrition.
I love everything about food and nutrition and I’d like to share my passion with you!
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